Happy Wednesday! Only a couple more days until the weekend and until I can experiment with more recipes! This one is an oldie but a goodie and I always make sure to have a box of these stocked in the freezer for a chocolately snack. I’m a snack fiend, and it’s awful. There’s so much hidden sugar and preservatives in snacks and I never really feel well after eating them. The worst part is when I eat sugar, I crave it even more.

These chocolate truffles taste like a bad idea, but they are so healthy for you. They’re packed with antioxidant-rich cocoa, antifungal and antibacterial honey, and dates for pure energy! I’m super happy with this recipe because it contains 0g of added sugar.



Makes 30 truffles

1 cup raw cashews

1/2 cup melted coconut oil

1/2 cup unsweetened cocoa powder

Juice of 1 small lemon

1 cup pitted dates

1 tsp sea salt

Himalayan pink salt crystals, for garnish

Coarse sea salt, for garnish


1) Soak raw cashews for 4 hours (or 2 hours in hot water if you’re impatient like me). They should be soft to the touch.

2) Blend soaked cashews, pitted dates, 1 tsp sea salt, lemon juice, 1/4 cup (of the 1/2 cup total) melted coconut oil in a blender or NutriBullet. It’s okay if you’re left over with chunks of cashews or dates – you’ll just have truffles with more texture.

3) Spread out blended mixture flat on a plate and put it in the freezer for 15 minutes. This is the most important step. If you skip the freezer part, it will be nearly impossible to roll the truffles out into balls and will result in a mess! 

4) Take out of the freezer and roll into small balls.


5) Put rolled balls back in freezer for another 15 minutes. There are two reasons for this: it’s keeps the balls from melting and speeds up the process of hardening the chocolate shell after.

6) In a separate bowl, mix the other 1/4 cup coconut oil and the 1/2 cup of cocoa powder until there are no clumps.


7) Dip balls into chocolate and set aside to harden. Wait 20 seconds after each ball has been dipped, then sprinkle either the pink salt crystals or the coarse sea salt (or both – go crazy!) on top. The reason we wait 20 seconds is because if you sprinkle salt on top right away, then it will just melt into the chocolate. The point of the salt isn’t to make these truffles just salty, but to also give them texture.

8) Keep truffles frozen and take out right before serving. These truffles are best eaten when frozen.






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